RECIPE: Raw Chocolates

This recipe links to the post ‘The Godliness of Chocolate’

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  • 100g of cacao or unflavoured coconut butter
  • 6 tbsp maple syrup
  • 5 tbsp raw cacao powder
  • 1 pinch sea salt
  • organic peanut butter or my coconut sugar caramel
  • paper petit fours cases

 

  1. Place the cacao or coconut butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the butter melt gently, stirring every now and again.
  2. Once melted add the maple syrup and raw cacao, use a hand whisk to combine and leave on the side to cool for 5 minutes. It will thicken slightly.
  3. Organise your petit four cases onto a tray which you will be able to pop into the freezer, then using a teaspoon half fill them with the chocolate mix. Using another spoon place a small amount of the peanut butter or caramel into the centre of each chocolate before covering with more of the chocolate.
  4. Place into the freezer for at least 20 minutes to set, they can then be moved to the fridge so if you’re lacking in space it’s quite easy to do them in batches and pop the next set into the freezer when the hardened ones move to the fridge. If you find your mix is setting slightly when doing this pop back over the pan of water for a minute or so to re-melt.
  5. These beauties should be enjoyed straight from the fridge and will keep for a month. Alternatively you can keep them in the freezer for 3 months, they are great to make in quite a large batch and have on hand as an impressive looking treat or end to a meal with friends, 10 minutes out of the freezer and they’re ready to be devoured.

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